Banana cookies
In general, this is a standard shortbread recipe. Fat, sugar, flour, plus something for binding. Usually it comes with egg or sour cream. But since it's Lent, I decided to replace the eggs with bananas. The result is amazing. The aroma is fabulous. Bright banana taste. I will definitely continue to bake these cookies and not just during Lent. The main thing is that the bananas are very ripe.
Makes 2 large baking sheets, about 30 pieces.
Beat softened margarine with a glass of sugar.
Mix flour with baking powder and salt. Add to margarine and grind. You should get a soft, crumbly crumb.
Mash the bananas (I use an immersion blender) and add to the crumble mixture. Quickly knead the dough. The dough turns out to be a soft, non-sticky, elastic dough.
Roll out the dough into a layer about 7 mm thick. Cut out cookies. If desired, dip in sprinkles and place on a baking sheet.
Bake for 10-15 minutes at 180°C until lightly browned.